Grilled Bread Salad

Ingredients

• 1 small baguette (about 8 ounces) or other crusty bread
• ¼ cup extra virgin olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons diced shallot, scallion or red onion
• ¼ teaspoon minced garlic (optional)
• 1 ½ pounds tomatoes, chopped
• Salt and freshly ground black pepper to taste
• ¼ cup or more roughly chopped basil or parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    312 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 38 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 7 grams protein; 351 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Start gas or charcoal grill, or preheat broiler; rack should be 4 to 6 inches from heat source. Cut bread lengthwise into quarters. Grill or broil the bread, watching carefully and turning as each side browns and chars slightly; total time will be less than 10 minutes. Remove, and set aside.
2. While bread cools, mix together next five ingredients in a large bowl. Mash tomatoes with back of a fork to release all of their juices. Season to taste with salt and pepper. Cut bread into 1/2- to 1-inch cubes (no larger), and toss them with the dressing.
3. Let bread sit for 20 to 30 minutes, tossing occasionally and tasting a piece every now and then. The salad is at its peak when the bread is fairly soft but some edges remain crisp, but you can serve it before or after it reaches that state. When it’s ready, stir in basil or parsley, and serve.